Skillet Enchiladas Recipe

Summary

Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Ground beef1 Pound
 Chopped onions1⁄2 Cup (8 tbs)
 Condensed cream of mushroom soup10 1⁄2 Ounce (1 Can)
 Enchilada sauce10 Ounce (1 Can)
 Milk1⁄3 Cup (5.33 tbs)
 Chopped and seeded canned green chilies2 Tablespoon
 Tortillas8 (Frozen, Canned, Or Homemade)
 Cooking oil1 Tablespoon
 Shredded sharp process american cheese10 Ounce (2 1/2 Cups)
 Chopped pitted ripe olives1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 945 Calories from Fat 397

% Daily Value*

Total Fat 67 g102.9%

Saturated Fat 29.3 g146.4%

Trans Fat 0 g

Cholesterol 147.4 mg

Sodium 1776.1 mg74%

Total Carbohydrates 46 g15.2%

Dietary Fiber 6.9 g27.6%

Sugars 5.8 g

Protein 42 g83.9%

Vitamin A 24.4% Vitamin C 6.7%

Calcium 67.6% Iron 85.3%

*Based on a 2000 Calorie diet

Directions

In a 10-inch skillet brown the ground beef and onion; drain off excess fat. (Electric skillet 350°.)
Stir in soup, enchilada sauce, milk, and chilies.
Reduce heat (220°); cover and cook 20 minutes, stirring occasionally.
In a small 6-inch skillet dip the tortillas in a little hot cooking oil just till limp.
Drain.
Reserving 1/2 cup cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives.
Roll up each tortilla.
Place in sauce; cover and cook till heated through, 5 minutes.
Sprinkle with reserved cheese; cover and cook till cheese melts, about 1 minute.
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